Quote:
Originally Posted by Wormius
* for cider *
Yes and maybe, I noticed a couple of really clear bottles, and some cloudy.
Maybe it isn't so bad. This is in the bottle and in a glass. I used gelatin in the carboy and it had cleaned up a good amount of the haze, but some still lingered
I used Cooper's tablets in the bottles.
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Ciders will have a fair amount of proteins in them, just like fruiting beers makes them more cloudy. I would suspect it's just a character of the cider. It's hard to compare some things to commercial ciders which will have been filtered or centrifuged. I had a clear cider but I force carbed it and that made all the difference. That secondary fermentation will create haze. Also, park those bottles in the fridge for a couple months and let the sediment really solidify on the bottom and you will likely find it will be clear. It might just be too young.
Out of curiousity, what did you use for yeast
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